I absolutely adore dried goldenberries, also known as dried physallis or inca berries. They are quite plump, chewy, sweet yet sharp & have no added sugar. They have been likened to the ‘tangfastics’ of the dried fruit world.
They are packed with anti-oxidants but also rich in vitamin A, C protein & phosphorus. They help to reduce inflammation & strengthen the immune system. In fact, I have a handful of these when my colleagues around me have the sniffles to ward away bugs. They are gorgeous added as toppings (e.g. on baobab fruit oat cups, on Bircher porridge bowls), but in this recipe, their lusciousness stand in their own right.
Goldenberries can be sourced in health shops & in some larger supermarkets, but the best (in terms of being juicy, plump & organic) & cheapest source are on-line. Try it…you wont look back! They are truly unlike any other dried fruit you have had before. A real delight.
This recipe has no added refined sugars & just relies on the sweetness of the dried fruit bound together with lemon juice, chia seeds & water. Crunch is provided by the nuts & seeds.
Not only are these good for you, but these bars take minutes to prepare & they have a long shelf life (if you have the will-power to resist them!).
Preparation time: 5-8 mins
Setting time: 15 mins in freezer
Makes: About 20 small bars
2/3 cup goldenberries
50g dried figs
30g of dried dates
80g raw cashews
1 tbsp (15ml) of lemon juice
1.5 tbsp ground flaxseed
1 tbsp chia seeds
1/3 cup raw pistachios
1/3 cup walnuts
Line a 9 x 5″ baking tray with greaseproof paper covered with a little coconut spray oil.
Place all ingredients in a food processor or blender. Whizz to form a dough. The chia seeds will help the mixture bind together. If the mixture is not very tacky, add 1 tbsp of water.
Turn into the prepared baking tray. Flatten to a smooth layer using the back of a metal spoon and a silicone spatula.
Place tray in freezer for 15 mins to help the mixture harden.
Turn out onto a chopping board & slice into bars.
These bars last for several weeks in the refrigerator & freeze well. They make a handy nutritious treat in lunch boxes (I wrap them in a little greaseproof paper) or sliced into small squares to have as healthy petit fours with tea or coffee.